There’s something elegant yet comforting about stroganoff. This recipe has the bonus of being supremely fast and easy to make AND it’s good for you (unlike the butter, beef and sour cream laden traditional recipes, which are a cholesterol-fest in a pot).
I went very simple with this dish – mushrooms only. But, you could easily brown some Gardein “beef” tips or vegan meatballs and add them to the dish for a heartier meal.
Ingredients
1 Tbsp vegan margarine
1 medium onion, diced
1-2 cloves garlic minced
227g (about 1 pound) cremini mushrooms, chopped
2 Tbsp flour
Vegan bouillon – cubes, powder or paste (enough to make 1 cup of broth although you’re not making a cup of broth)
400ml (14-oz) can coconut milk
1 tsp ground mustard
2 Tbsp nutritional yeast
Pepper to taste (a few grinds)
1 Tbsp soy sauce
1 Tbsp miso
1 Tbsp cider vinegar
2 Tbsp vegan Worcestershire sauce
1/2 tsp paprika
Salt to taste – I find none is needed
Directions
Melt the margarine in a pot or large pan and add the onion and the garlic. Stir on medium heat until the onion is soft and translucent.
Add the mushrooms and sauté until the mushrooms have released their liquid.
Sprinkle the flour over the sautéed vegetables and stir to heat the flour through. You want to get the raw flavour out of the flour. Your veggies and flour will likely bind up and make an ugly wad – don’t worry!
Add all the other ingredients and stir well. The veggie-flour wad will break up and you’ll have a gently golden sauce. Stir occasionally and allow to simmer (not boil) for 5-10 minutes.
Serve over pasta or potatoes.
For me, sandwiches are the ultimate easy, comfort food. They remind me of school day lunches, picnics and road trips. Egg salad was one of my favourites and I missed it terribly as a vegan. But no more. This egg salad sandwich tastes just as good as one made using chicken eggs and is actually faster and easier to make since there’s no egg boiling-cooling-peeling activity required.
The Pink Elephant Room 